Mushroom And Sherry Pate With Homemade Melba Toast Recipes

MELBA TOAST

Steps:

• Preheat oven to 250 degrees. Slice bread very thinly, then cut into 3-by-2-inch pieces. Arrange bread slices on a baking sheet.
• Toast bread in oven, flipping slices halfway through, until dry, about 2 hours.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

MUSHROOM AND SHERRY PATE WITH HOMEMADE MELBA TOAST

Steps:

• Heat half the butter in a large sacuepan and, keeping the high heat, saute half the mushrooms quickly for 3-4 minutes, until just tender and lightly browned. If they begin to make liquid, the butter is not hot enough -- the mushrooms should be dry.
• Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.
• Remove 6 perfect mushroom slices and reserve for the garnish.
• Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.
• Spoon the pate mixture into 6 individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom slices into the top of each.
• Cool, then chill the pates.
• MAKE MELBA TOAST:.
• Use the bread to make Melba toast. Toast the bread on both sides, then with a sharp knife cut through the bread to split each slice in half, making two thin pieces.
• Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.
• Let the toast cool.
• The Melba toast will keep 2-3 days in an airtight tin.

WILD MUSHROOM PATE

Steps:

• Heat oil in large skillet over moderate heat.
• Saute onions and garlic until tender but not brown, about 10 minutes.
• Add mushrooms, sherry, salt, and pepper and cook uncovered, stirring frequently, over moderate heat until the mushrooms are very tender and most of the liquid has evaporated, about 10 minutes.
• Cool to room temperature.
• Combine the mushroom mixture with the Parmesan and lemon juice in a food processor and process until smooth.
• Transfer to a serving bowl and refrigerate for at least 2 hours before serving with toast points, melba toast, pita bread, or thinly sliced French bread.

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.